Prep 20 mins
Cook 0 mins
A great little appetizer adapted from Gourmet magazine. I do hope you enjoy!
For the tapenade
- 118.29 ml Spanish olives with pimento
- 7.39 ml drained capers
- 4.92 ml brandy (preferably a Spanish brandy such as Solera Gran Reserva)
- 1.23 ml freshly grated lemon zest
- 29.58 ml extra virgin olive oil
- 32 small cherry tomatoes
- chopped fresh parsley (to garnish)
- Make the tapenade:.
- In a food processor, pulse the olives until chopped fine. Add the remaining tapenade ingredients and pulse until olives are minced.
- With a sharp knife, slice the stem end (1/4-inch down) and the bottom (1/8-inch up) from each tomato and discard.
- Using a 1/4 teaspoon, remove the juice and seeds from each tomato half, leaving the outside shell intact.
- Spoon a generous 1/4 teaspoon of the tapenade into each shell and garnish with the parsley.
Does not get any better! Thanks.
Very tasty little appetizers that everyone enjoyed. I liked the contrast of the cool tomato with the saltiness of the olives. I agree with cookiedog's review that they are somewhat time-consuming and a little bit difficult to prepare. However, when I saw how much everyone enjoyed them, I definitely felt it was worth it. Thanks, Sharon!
These were really pretty and quite tasty! They do take a some time to make so I would plan on much longer than the 20 minutes. I would suggest using medium to large size cherry tomatoes because if they are small they are very difficult to scoop out. It also helps to use a small paring knife to run along the inside edge. Thanks for the recipe Sharon!